The Girl Who Ate Everything · by Christy Denney★ 4.6 (114)
Pea Salad
NUTRITION · PER SERVING10M COOK
CAL 17%·PRO 23%
CARBS 15G17% OF CAL
5G FIBER5G SUGAR5G OTHER
FAT 28G72% OF CAL
4G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crunchy-textured salad of peas, peanuts, bacon, and celery tossed with mayo and Italian dressing. An unexpected favorite for potlucks that offers sweet, salty, and savory notes.
sideamericansaladdairy freegluten free
View the full recipe on The Girl Who Ate Everything →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2-1/2 cups frozen peas ((about 13 ounces))
- 1 cup dry roasted peanuts
- 1 cup chopped celery
- 6 bacon strips (, cooked and crumbled)
- 1/4 cup chopped red onion
- 1/2 cup mayonnaise
- 1/4 cup prepared zesty Italian salad dressing
At a glance
PER SERVING · TIME 10M
CAL 17%·PRO 23%
CARBS 15G17% OF CAL
5G FIBER5G SUGAR5G OTHER
FAT 28G72% OF CAL
4G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 513mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 296mg
- Calcium
- 38mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 513MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.